Appearance: Light Yellow Powder
Specification: Allicin 1%-5%, 10:1, 20:1
CAS NO.: 539-86-6
Shelf Life: 2 Years
SOST provide garlic extract allicin powder. Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase.
Allicin 1%-5%, 10:1, 20:1
Part of Used
1. Antibacterial sterilization.
Garlic extract can escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus, and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no inhibitory effect.
2. Increasing food attractants.
Dissemination of unique garlic flavor, a sense of appetite for animal production, so that the rapid ingestion; also increased
after intake of gastric secretion and gastric motility, promoting digestion.
Can significantly reduce mercury, cyanide, nitrite toxicity and other harmful materials.
4. Mold deworming.
Effectively kill a variety of mold, mildew significant effect, inhibiting the growth of maggots, flies to reduce farm hazards,
extended shelf life of feed to improve the breeding environment.
5. Improve meat quality.
Animal intakes, the quality of its meat, eggs increased significantly reduce the original stench, the taste more delicious.
6. Lower cholesterol levels.
In serum, egg yolk and liver cholesterol content decreased.
1. Applied in the pharmaceutical field.
2. Applied in the functional food field.
3. Applied in the health care products field.
4. Applied in the feed field.